Tuesday, November 10, 2015

World's Best Copycat #Starbucks Pumpkin Spice Latte by author Cleo Coyle #coffee

Here in New York City, we have a "world's best" for just about everything. Okay, maybe not a world's best baseball team. Not this year, anyway... 

Congrats, Kansas City!

On the foodie front, however, you can always find someone here in New York trying to claim the title for the world’s best edible, like...the world's best pizza, for instance, or cheesecake, or Cronut.

Or, thanks to a ginormous Elf...

The World's Best Cup of Coffee!

* * * * *

Okay, I admit it, today's recipe may not produce the World's Best Copycat Starbucks Pumpkin Spice Latte, but it's pretty darn good. Even better, you can make this one at home, with your own ingredients, and save a little money. 

You can also control the amount of sweetness and whipped cream in case you’re counting calories and not actually putting that off until after the New Year (like the rest of us).

Cleo Coyle's 
Pumpkin Spice Latte

Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

Every fall, Marc and I enjoy the flavor of pumpkin in so many dishes—even in our coffee mugs. With this recipe, you can whip up a pumpkin spice latte in your own kitchen, with or without an espresso machine.

While some coffeehouses use only pumpkin spice syrup, we like to use real pumpkin. The flavor from the real pumpkin tastes more natural and creates a lovely drink. We hope you enjoy it. 

Our warmest wishes to you all! 

~ Cleo

To download a free PDF 
of this recipe that you can print, 
save, or share, click here.

Click for free PDF.

Yields: 1 serving


2 teaspoons pumpkin purée (canned is fine)

1/4 teaspoon pumpkin pie spice (*see my spice note)

1/4 teaspoon pure vanilla extract

1½ teaspoons granulated sugar

1 shot (3 tablespoons) hot espresso

or double-strength coffee (**see my coffee note)

2/3 cup cold milk

Cinnamon stick

Whipped cream and a bit more pumpkin pie spice (for topping)


Step 1: In an 8-ounce mug combine pumpkin purée, 1/4 teaspoon pumpkin pie spice, vanilla extract, and sugar. Pour the hot espresso (or double-strength coffee) into the mug. Stir well to blend the flavors.

Step 2: Froth up the milk using an espresso machine steam wand. OR simply warm the milk in a saucepan over very low heat (do not allow milk to boil or you’ll get a scorched taste) and then froth with a whisk, hand blender, or electric mixer.

Step 3: Using a spoon, hold back the foam in your pitcher or saucepan as you pour the steamed milk fluid into the hot espresso. Add a cinnamon stick and stir to mix the flavors. Top with foamed milk, whipped cream, and a sprinkling of pumpkin pie spice.

*SPICE NOTE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.

**COFFEE NOTE: To make double-strength coffee in an automatic drip coffee maker, French press, or pour-over cone, double the amount of ground coffee that you would normally use. For example, instead of 2 tablespoons of ground coffee per 6 ounces of water, use 4 tablespoons and...

ICE IS NICE: Thanks to our Facebook friend and fellow author Wendy Wagner for her recent suggestion. Using some leftover pumpkin puree, she mixed up a batch of our Pumpkin Spice Latte and froze it in ice cube trays. Now she can pop some cubes out and microwave them in a mug whenever she feels like a nice, warm cuppa pumpkin spice joy! Or...she might try this idea. Throw the cubes in a blender with some Baileys for a chilly pumpkin spice cocktail. 

Experiment at will and...

Drink (and read) with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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